title: Interaction of curcumin and bixin with β-cyclodextrin: complexation methods, stability, and applications in food.
abstract: This work aimed to compare methods for the formation of complexes of bixin and curcumin with β-cyclodextrin (β-CD) and to evaluate the stability of the complexes formed by these methods and their food applications. The stoichiometric relationship between curcumin and β-CD was 1:2 and that between bixin and β-CD was 1:1. Curcumin-β-CD and bixin-β-CD complexes formed by kneading, coprecipitation, and simple mixing were evaluated by differential scanning calorimetry (DSC), thermogravimetry analysis (TGA), or nuclear magnetic resonance (NMR-H). For both curcumin and bixin, the best method of complexation was coprecipitation. Complexation of colorants with β-CD promoted an intensification of color and increased water solubility; however, stabilization in the presence of light occurred only for bixin. Application of curcumin-β-CD in cheese and yogurt and bixin-β-CD in the curd did not alter the initial characteristics of the products, which were sensorialy well accepted. Therefore, the complexation of these natural colorants with β-CD favors their use in low-fat foods, broadening the field of industrial application.
authors.affiliation: Food Technology Department, Federal Institute for Education, Science and Technology of Paraná, 87703-536 Paranavaí, PR, Brazil.
authors.forename: Vanessa Aparecida
authors.initials: VA
authors.lastname: Marcolino
authors.forename: Gisella Maria
authors.initials: GM
authors.lastname: Zanin
authors.forename: Lucia Regina
authors.initials: LR
authors.lastname: Durrant
authors.forename: Marta De Toledo
authors.initials: Mde T
authors.lastname: Benassi
authors.forename: Graciette
authors.initials: G
authors.lastname: Matioli
mesh_terms: D002338:Carotenoids / Q000737:chemistry*; D002611:Cheese; D011232:Chemical Precipitation; D003474:Curcumin / Q000737:chemistry*; D004355:Drug Stability; D005505:Food Coloring Agents / Q000737:chemistry*; D005524:Food Technology / Q000379:methods*; D008027:Light; D015014:Yogurt; D047392:beta-Cyclodextrins / Q000737:chemistry*
chemical_list: D005505:Food Coloring Agents; D047392:beta-Cyclodextrins; D002338:Carotenoids; C004588:bixin; D003474:Curcumin; C031215:betadex